Air Fryer Fried Chicken Thighs
These Air Fryer Fried Chicken Thighs are crispy on the outside, juicy on the inside, and packed with flavor! A quick and easy way to get perfectly golden, seasoned chicken in a fraction of the time. No deep frying needed!
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 4 small bone-in skin-on chicken thighs , about 1 pound
- ½ cup cornstarch
- 1 large egg beaten
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅛ teaspoon ground cayenne pepper
- ½ teaspoon turmeric
- 1 ½ teaspoon celery salt, divided, or regular kosher salt
- olive oil cooking spray, or avocado
INSTRUCTIONS
- Season the chicken thighs. Sprinkle ½ teaspoon of celery salt evenly over the chicken thighs. Set them aside.
- Prepare the coating bowls. In a small bowl, mix cornstarch, leftover 1 teaspoon of celery salt, and all spices (or use your own spice mix).
- In another bowl, whisk the egg until smooth.
- Coat the chicken thighs. One by one, dredge the chicken thigh and roll it in the seasoning mixture, ensuring it's evenly coated.
- Then using kitchen tongs, dip it into the beaten egg, making sure it's fully covered.
- Finally, roll it again in the seasoning mixture, pressing the mixture gently onto the chicken. Shake off any excess coating. Repeat this process with the remaining chicken thighs.
- Preheat the air fryer. Preheat your air fryer to 375 degrees Fahrenheit (190 degrees Celsius).
- Place the coated chicken thighs into the air fryer basket, skin side up first. Lightly spray them with cooking oil.
- Air fry the chicken thighs. Cook the chicken in the air fryer for 22-25 minutes, flipping each thigh halfway through the cooking time.
- By the time chicken is cooked there may be a few spots with cornstarch, you can gently brush them or lightly spray them with cooking oil.
- The cooking time may vary depending on the thickness of the chicken thighs. Ensure they are evenly cooked on both sides. Check the chicken's doneness: To ensure the chicken is fully cooked, use a kitchen meat thermometer to check the internal temperature. It should reach a minimum temperature of 165 degrees Fahrenheit (74 degrees Celsius) for safe consumption.
- Enjoy the flavorful fried chicken! Once the chicken thighs are crispy on the outside and tender and juicy on the inside, they are ready to be served. Enjoy!
NOTES
- This recipe makes about 2-4 servings.
- If you prefer boneless chicken thighs, remember to reduce the cooking time accordingly. But I highly recommend using bone-in skin-on chicken here. Check the blog post for more details.
- Things will get ''messy'' in the end, and to make it easier, divide the cornstarch mixture into two bowls.
- Flavor and texture - A satisfying texture that's crisp and golden on the outside, while tender and succulent on the inside. Similar to KFC but way better, so much better and healthier for you. Spices like paprika, celery salt, turmeric, garlic, and smoky cayenne complement the juicy chicken beautifully.
- Why isn't the chicken skin crispy?
- For an extra crispy chicken thigh skin, ensure it's dry before dredging. Pat the chicken dry before seasoning, and for added assurance, leave it uncovered in the refrigerator to let the skin dry out a bit.
- Also, make sure the skin is tightly covering the meat and avoid moving it around excessively during cooking to prevent tearing.
- Check your air fryer settings and ensure it's working at the right temperature; higher temperatures are generally better for achieving crispy skin.
- Don't overcrowd the basket. Cooking too many chicken thighs in the air fryer at once can lead to overcrowding, preventing proper air circulation and even cooking. Ensure there is enough space between the chicken pieces for crispy results.
- Don’t forget to flip it halfway through.
- Why does my coating fall off my chicken?
- Air dry the cornstarch seasoning on the chicken before air frying. After first dredging, pop it on a wire rack for about 10 mins. The coating will cling so much better!
- Shake off the extra cornstarch mixture from the chicken. Too much prevents the egg mix from sticking, ruining that crispy ''breading''.
- Just like with any coating ingredients take care to coat the meat evenly from all sides.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 399kcalCarbohydrates: 16gProtein: 25gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 183mgSodium: 1001mgPotassium: 335mgFiber: 0.4gSugar: 0.1gVitamin A: 445IUVitamin C: 0.1mgCalcium: 21mgIron: 1mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!